Shrimp Summer Salad In Cantaloupe Bowls Food

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SUMMER SHRIMP SALAD WITH CILANTRO



Summer Shrimp Salad With Cilantro image

This is really tasty and very easy to whip up. It's great as a side dish, or a light lunch. I've made it using cilantro and when I don't have Cilantro, I use basil. Both are very delicious! This salad is easy to make substitutions if you don't have one or two of the ingredients on hand. Enjoy, and of course, don't wait until summer to try!

Provided by MelvinsWifey

Categories     Summer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup vegetable broth
1 1/2 teaspoons cornstarch
3 tablespoons fresh lime juice
2 teaspoons extra virgin olive oil
3/4 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb medium shrimp, cooked and peeled
1 1/2 cups yellow squash, julienne-cut
1 1/2 cups zucchini, julienne-cut
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
2 tablespoons fresh cilantro, minced (or fresh basil)

Steps:

  • To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
  • Cook 1 minute, stirring constantly.
  • Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
  • Cool.
  • To prepare salad, combine shrimp and remaining ingredients in a large bowl.
  • Add dressing mixture to shrimp mixture, tossing well.
  • Serve, or refridgerate until ready.

Nutrition Facts : Calories 209, Fat 5, SaturatedFat 0.8, Cholesterol 172.8, Sodium 477.7, Carbohydrate 16.5, Fiber 2.9, Sugar 5.3, Protein 26

SPINACH, SHRIMP AND CANTALOUPE SALAD



Spinach, Shrimp and Cantaloupe Salad image

This is a wonderful use of fruit, veggies, and seafood. My family loves it. If you buy already cook shrimp, this becomes a no-cook meal.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb peeled cooked shrimp, cut into bite-size pieces
4 cups baby spinach leaves (about 6 ounces)
1 cup cantaloupe, cubes (cut into 1/2 inch cubes)
1/4 cup orange juice
1 small shallot, minced
1 1/2 tablespoons canola oil
1 tablespoon balsamic vinegar
1 teaspoon powdered sugar
1 teaspoon poppy seed
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)

Steps:

  • Combine shrimp, spinach and cantaloupe in large salad bowl.
  • Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.

Nutrition Facts : Calories 168.5, Fat 6.7, SaturatedFat 0.7, Cholesterol 165.8, Sodium 294.6, Carbohydrate 7.8, Fiber 1.2, Sugar 5.6, Protein 19.3

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